In cast-iron or other heavy skillet, melt butter over medium-high heat. Add zucchini, yellow squash and onion; cook 2 to 3 minutes, stirring occasionally, until softened. Add corn and bacon; cook until corn is hot and zucchini is slightly browned. Stir in tomatoes. Sprinkle generously with salt and pepper.

2

Meanwhile, in large skillet or saucepan, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break 1 egg into custard cup or small glass bowl. Holding cup close to water’s surface, carefully slide egg into water. Repeat with remaining eggs. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon.

3

To serve, divide succotash among individual bowls or plates. Top with poached eggs and basil.

Expert Tips

Sprinkle a tablespoon or so of freshly grated Parmesan cheese over each serving for extra flavor.

For a hearty breakfast, serve the succotash on a toasted English muffin, then top with the poached egg and a spoonful of hollandaise sauce.